Caunes Minervois, Languedoc 

Caunes Minervois, Languedoc 

Benjamin Taillandier

WINES

2016 Blanc VdF– Terret Gris, Grenache Gris, Grenache Blanc          

The AOC Minervois excludes Terret Gris and as such this wine is classified Vin de France. Fermented and rested in Inox, 2016 was picked a little earlier than previous vintages achieving freshness over maturity in the fruit

 

2015 Laguzelle – Cinsault (70%) Carignan (20%) Syrah (10%)

This Vin de Soif has a Short maceration and uses partial whole bunch.

Fermented and rested in Inox  

 

2014 Viti Vini Bibi – Grenache (70%) Cinsault (15%) Carignan (15%)

After 12 days maceration and partial whole bunch, Viti Vini Bibi post ferment is rested for 1 year in tank before bottling

 

 

 

 

 

After finishing winemaking studies, Benjamin Taillandier initially spent time working for a conventional winery. But in 2004 he met Jean Baptiste Senat and began working with him in his winery. Senat’s philosophy’s and techniques had a big impact on Benjamin and he knew then that he wanted to make wine in a similar minimal interventionist way.

It was in 2007 that he started his own Domaine with the purchase of 6 ha of vines located in and around Caunes-Minervois. He works only with varieties from the Languedoc area: Terret Gris, Grenache Gris, Grenache Blanc, Grenache Noir, Carignan, Cinsault and Syrah. He immediately started working organically and has now converted all the vineyards to Biodynamic practices. Over the last 8 years he has purchased more land and now has 14 ha in total, over 23 plots, all certified organic.

The vines are aged between 30 -50 years at 250-400 meters altitude. All vineyards are goblet bush vine plantings except the Syrah which is trellis planted. Benjamin regularly works the soil, weeding regularly. He wants the water from the rain to go to the vines not the weeds.

90% of the regional production still goes to the cooperative. Benjamin’s view is quite the opposite too that of his neighbors, he believes the wines of the Minervois are too concentrated and alcoholic. His response has been to make wines full of flavor yet ones that are lighter, fresher and lower in alcohol.  

Certified organic, Indigenous Yeasts Only, Unfiltered, Unfined, Gravity Fed, Sulphur at bottling

2016 was a difficult vintage, flowering was disrupted and 4 months without water, as such Benjamin has produced 25% less wine than in 2015